Ingredients:

  • 1 Tbsp Olive Oil (or other neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Ground Beef (85/15 blend recommended)
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Chili Powder (medium heat)
  • 1 Tbsp Cumin, ground
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 5 oz can Diced Tomatoes, undrained
  • 3 cups Chicken Stock (low sodium)
  • 8 oz Short Pasta (e.g., Elbow Macaroni, Penne, or Rotini)
  • 4 oz Full-Fat Cream Cheese, cut into 1-inch cubes
  • 1 cup Shredded Cheddar and Monterey Jack Blend
  • Fresh Coriander (Cilantro), for garnish (optional)
  • Sour Cream or Crème Fraîche, for serving (optional)

Instructions:

  1. Sauté Aromatics: Heat the oil in a deep skillet over medium-high heat. Add the diced onion and sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Add the ground beef, break it up with a spoon, and cook until fully browned. Drain off excess grease if necessary.
  2. Build and Bloom the Flavour: Stir the tomato paste into the meat mixture and cook for 1 minute. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir continuously and cook for 30–60 seconds to toast and intensify the spice flavour.
  3. Simmer the Pasta: Pour in the canned diced tomatoes (with juice) and the chicken stock. Scrape the bottom of the pan thoroughly to lift any browned bits. Bring the mixture to a rolling boil. Stir in the uncooked short pasta. Immediately reduce the heat to a medium-low simmer. Cover the skillet tightly and cook for 10–12 minutes, or until the pasta is al dente. Lift the lid and stir well every 3–4 minutes to prevent sticking.
  4. Finish with Cream and Cheese: Once the pasta is cooked and most of the liquid has been absorbed, remove the pan from the heat. Stir in the cubes of cream cheese until they have fully melted and the sauce is smooth and creamy. Gradually stir in the shredded Cheddar/Monterey Jack blend until melted. Let the pasta rest, uncovered, for 5 minutes before serving to allow the sauce to thicken slightly.
  5. Garnish and Serve: Serve immediately, garnished generously with fresh coriander, a spoonful of sour cream, and your chosen toppings.